the weather is starting to get a little colder, and the nights fall a little earlier, and that means it’s almost my time to full-on hibernate. i turn into a little bit of a sloth in the winter; i’m always wearing something warm and furry and sleeping. a lot. i also eat a ton of soup since i’m almost always cold and complaining that i can’t feel my fingers. almost once a week if not more, i eat a giant steaming bowl of vietnamese pho filled with veggies, noodles, and chilis, and it warms me through to my bones.
i recently had the utmost pleasure of shopping at mark mcewan’s market in the TD centre downtown toronto, mcewan. first of all, it is conveniently located in the underground path, which means i don’t have to go outside to get to a grocery store when it’s freezing outside. second of all, it’s GORGEOUS. i’m one of those people who shamelessly love grocery shopping; so much so that the highlight of my summer was that my local metro was completely renovated, and i told pretty much everybody i knew (and announced it on twitter). well, as much as i now love the grocery store in my neighbourhood, i love mcewan more. walls upon walls of beautifully packaged soups, jams, and oils in glass jars; shelves of artfully arranged packages of artisanal crackers, crips and pastas; colourful, ripe produce – basically my heaven.
i picked up a beautiful bottle of barrel aged maple syrup simply because i couldn’t resist the packaging, as well as their mcewan’s own thai beef broth – one of the many options (can you believe i had self control and only picked two things?!). filled with ginger, chilis, celery, onions and garlic blended into a savoury broth, my mouth watered a little when picking it up. i immediately knew i wanted to re-create my favourite cold weather dish at home. since the broth was pre-prepared, it took no time at all until i was wrapping my hands around a steaming bowl of goodness.
the best thing about this broth is it’s super versatile – i used tofu, broccoli, carrots and thick noodles, but you could toss just about anything in it and it would taste delicious. sprinkled with some green onions, a squeeze of lime, and some mint leaves to really bring out that fresh thai flavour, this dish comes together in 30 minutes.
what are you waiting for?! get to the path at the TD Centre: 66 Wellington St Toronto, ON M5K 1A1 | T: 416.444.6262 Ext. 2, pick up your ingredients and snuggle up with a giant bowl of thai noodle soup – this will definitely turn into your go-to dish for winter!
thai noodle soup
1 jar of mcewan’s own thai beef broth
1 medium size carrot, sliced thin
1 small broccoli, cut into florets
1 nest of thai noodles
1 package extra firm tofu
2 thai chilis (optional)
chilli sauce, limes, mint, green onions for garnish
heat a large pot over medium heat. add broth and tofu and simmer for about 15 minutes. this will ensure your tofu soaks up some of the delicious broth and takes on the taste.
add carrots and simmer for another 5 minutes, then add broccoli.
add noodles and cover, turning heat up slightly and simmer for 2 minutes (or less depending on how thick your noodles are – consult the package for approximate cooking times).
once noodles are cooked through, spoon into large bowls and top with garnishes. enjoy!